Tortellini and Veggies en Brodo

Ingredients

• 6 cups lower-sodium chicken or vegetable broth
• 1 clove garlic
• 2 tsp thyme
• 1 8-to-10-oz. pkg. fresh or frozen tortellini
• 1/2 lb asparagus, trimmed and cut into 3-in. pieces
• 1/2 tsp kosher salt
• 1/2 cup frozen sweet peas
• 1 tbsp fresh lemon juice
• Lemon zest
• 2 cups baby arugula
• Olive oil, for drizzling
• Parmesan cheese, for serving
• Freshly ground black pepper

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